Lesson 5
Harvest and use
Cut flower spikes just before they fully open, in the morning after dew has dried. Tie in bundles of 15–20 stems, hang upside down somewhere dark and airy.
Two weeks later, strip the dried buds — a year's supply for sachets, baking, ice cream, gin and infused honey.
For fresh use, English lavender (L. angustifolia) is the only culinary type — French and lavandin types have a camphor note that makes them harsh in cooking.
Lavender uses through the year
- Fresh stems (June–July): scent the house in a vase, no water needed — they dry as they sit.
- Dried buds: sachets, drawer liners, pot pourri, sleep pillows.
- Culinary (English lavender only): scones, shortbread, ice cream, honey (1 teaspoon dried per recipe; less than you think).
- Lavender gin: 1 sprig per bottle for 24 hours; remove before it goes bitter.
- Infused vinegar / oil: 6-week steep with stems in olive oil or white vinegar.